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Art Chapman's Sweet-potato Pecan Pie

Art Chapman is a retired Fort Worth Star-Telegram columnist. I had a piece of this pie at a Thanksgiving dinner at Star's house. I don't know who brought it, but it was heavenly. I am so glad to have the recipe. I am going to make it this year for one of our holiday dinners.

Ingredients:

2 to 3 sweet potatoes, enough to yield about 1 1/2 cups cooked pulp(canned are OK)

1/4 cup packed light-brown sugar

1 egg

1 Tbsp heavy cream

2 Tbsp sugar

1 Tbsp. vanilla extract

1/4 tsp ground cinnamon

1/4 tsp allspice

1/4 tsp. nutmeg

Pecan Topping

1 cup light or dark corn syrup

3/4 cup sugar

2 eggs

1 Tbsp. vanilla

1 1/2 tsp unsalted butter

pinch of salt and pinch of cinnamon

1 cup pecan halves

Assembly:

1 piecrust, homemade or store-bought

Directions:

1. SWEET-POTATO FILLING
1.Preheat the oven to 325 degrees.
2. If using fresh sweet potatoes, peel, cover with water in a saucepan, bring to a boil and then boil gently about 15 minutes, or until tender. Drain well and allow to cool before mashing.
3.In a large bowl, combine mashed sweet potatoes, brown sugar, egg, cream, granulated sugar, vanilla and the spices.

2. PECAN TOPPING
In another bowl, stir together corn syrup, granulated sugar, eggs, vanilla, butter, salt and cinnamon; stir until the mixture forms a slightly opaque syrup, about a minute. Then stir in the pecans.

3. ASSEMBLY
1. Line a deep 9-inch pie plate with pie dough.
2. Spoon in the sweet-potato filling evenly.
3. Pour the pecan syrup on top and bake for 1 1/2 to 1 3/4 hours.

Notes:

Fort Worth chef Grady Spears and food writer June Naylor included in their book a chapter of recipes from notable Texas food figures where this recipe appears. The book is titled, "The Texas Cowboy Kitchen", Andrews McNeel Publishing.